What's in season: March
Peppers come in a variety of colours and are related to chillies. They work well roasted, in soups or salads, and blackened under the grill.
Pick up this salad-friendly ingredient between January and March. It can be eaten crisp and raw or braised until soft.
With its creamy white colour, this winter root vegetable makes a hearty addition to stews, soups, cakes or simply roasted.
A firm-textured white fish that's at its best between March and September. Serve poached, griled or roasted, plus it maintains its shape when cooked in sauces.
Great served with custard, in a crumble or baked in a pie, forced rhubarb is available in January and early February with maincrop rhubarb in season from March to June.